FOR SERVING

~10 yellow or white corn tortillas (as fresh as possible)

optional: Toasted or raw pumpkin seeds

optional: Fresh chopped cilantro

optional: Fresh chopped radish

optional: Limes

Instructions

Preheat oven to 375 degrees F (190 C) and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil (or water) and season with spices and maple syrup. Toss to combine. Bake for 20 minutes. Then turn temperature up to 450 F (232 C) to brown for 5 minutes.

In the meantime, prepare chimichurri sauce by placing garlic and chiles in a food processor along with cilantro, parsley, avocado, salt, lime, oil (optional), and maple syrup. Process until nearly smooth. Then add water to help further combine until smooth and creamy.

Taste and adjust flavor as needed, adding more pepper for heat, salt for saltiness, maple syrup for sweetness, herbs for earthy flavor, or avocado for creaminess. Scrape into a storage container and refrigerate until serving time.

To serve, warm tortillas in a damp towel in the microwave for 30 seconds or in the still-warm oven for a few minutes. Then fill with roasted vegetables and any desired garnishes (radish, pepitas, cilantro, lime juice). Top with a drizzle of chimichurri and enjoy.

Best when fresh. Store leftovers separately in the refrigerator for a few days.

Notes

*Nutrition information is a rough estimate for one serving calculated with all of chimichurri, corn tortillas, and no oil.*Prep time includes making the chimichurri, which happens while the veggies are roasting.

Beautiful, easy, inventive, and filling. Thanks! My only complaint is that it’s far too sweet. With the roasted carrots and squash, there is no need at all for maple syrup. Don’t get me wrong, I love maple syrup, but not in this recipe.

My peppers were extra hot, so I added more avocado to cool it down some.

LOVE this recipe!! So easy to make and SO yum. My partner is allergic to avocado (a sad existance, I know), so we just use olive oil instead in the chimichurri and it is still delicious – packs so much flavour!

I made this for dinner last night and we loved it! We don’t like spicy things so I didn’t use the peppers and I couldn’t find delicate squash so used zucchini instead. We also used small whole wheat tortillas. The tacos were filling and delicious! Thank you for this recipe! It’s a keeper!

This was a fun recipe to try, but I would definitely change a few things if I make it again. I prefer a more savory chimichurri with onion or shallots in addition to the garlic. I found the lime did not punch out the herbs flavors enough and would opt for a vinegar, and definitely omit the maple syrup. Also, I used zucchini instead of delicate squash as recommended, since I couldn’t find any, and it would need to be cooked seperatedly, pulled out of the oven sooner, or added to the tray later than the other items because it cooks way faster than the other items.

I made this last night, I used sweet potatoes instead of baby potatoes it was delicious. I used a small piece of the serrano pepper because my husband doesn’t like “hot” , I do so I crushed some on my tacos. They were sooo good!!!

My partner is allergic to avocado, so we simply subsituted it for olive oil. Can’t say the exact amounts, but just keep tasting and adjusting til you think it tastes good! Also note that if you don’t put in any avocado then you won’t need to add water to the sauce to thin it (as oil is already much thinner than avo).

I made this tonight & it was DELICIOUS! So fresh and yummy, I can’t wait to make it again. I made the chimichurri without cilantro since my husband doesn’t like it. I thought the chimichurri was still really good, but can you recommend a substitute for the cilantro? Thank you!

Made this for the second time tonight. Went much better than the first. Turns out hand picking one packed cup each of cilantro and parsley takes a bit longer than expected. Also: enormous garlic cloves and forgetting lime and chili powder. It was still awesome though.
So, tonight it was done right. Chimichuri kicks ass with one half of each Serrano included with seeds. Added red onion to the veg. bake, but absentmindedly left out the cauliflower. Onions did great though.
These are for lunches for my brother and I at work, and the chimichuri goes a further than the vegetables even without adding water, so I’ll do this again mid week.

For some reason I couldn’t find a serrano pepper and failed to pick up a jalapeno, so I put some red chili flakes in the sauce and a line of hot sauce on each taco, and that ended up being the perfect amount of heat. I haven’t ever knowingly had Italian parsley and have for sure never had chimichurri, but the sauce was easily one of the most flavourful things I’ve ever had, and was the star of the dish. Thanks for sharing, always love trying your recipes!

I made this last night though with considerable modifications. I added kale to the chimichurri. Instead of tacos I used cauliflower rice. And for the vegetables I had rainbow carrots, sweet potatoes (couldn’t get delicata squash), and a bit of courgette and red bell pepper. Otherwise it was the same (haha) and super yummy.

hi dana, this looks beautiful! i will make this tonight :) could you pls check the recipe instructions when you have a sec- i think they may need a tiny edit. is the avocado meant to be under the “veggies” section? and is point 3 meant to be in relation to the chimichurri?

It’s funny because the argentinian chimichurri I know it completely different from this one! Is this a tipycal mexican way of chimichurri? I was not aware of it at all! sounds like fun!
Thanks for sharing the idea :-)

The video for this recipe was absolutely STUNNING. Quality of videography, editing, sound, and overall aesthetics was spot-on! Anyways, I still don’t really think that aesthetics can do taste justice. I’m sure that these vegetable tacos taste even BETTER than they look, which says a LOT.